CN115152925B - Litchi can manufacturing equipment capable of preventing pulp from browning and working method thereof - Google Patents
Litchi can manufacturing equipment capable of preventing pulp from browning and working method thereof Download PDFInfo
- Publication number
- CN115152925B CN115152925B CN202211025522.8A CN202211025522A CN115152925B CN 115152925 B CN115152925 B CN 115152925B CN 202211025522 A CN202211025522 A CN 202211025522A CN 115152925 B CN115152925 B CN 115152925B
- Authority
- CN
- China
- Prior art keywords
- litchi
- pulp
- litchi pulp
- stirring
- shaft
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 241001629511 Litchi Species 0.000 title claims abstract description 111
- 238000000034 method Methods 0.000 title claims abstract description 16
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 13
- 238000003756 stirring Methods 0.000 claims abstract description 74
- 238000010438 heat treatment Methods 0.000 claims abstract description 42
- 230000007704 transition Effects 0.000 claims abstract description 37
- 239000000834 fixative Substances 0.000 claims abstract description 23
- 238000003860 storage Methods 0.000 claims abstract description 13
- 239000007788 liquid Substances 0.000 claims description 20
- 238000001802 infusion Methods 0.000 claims description 11
- 238000012546 transfer Methods 0.000 claims description 8
- 230000006978 adaptation Effects 0.000 claims description 2
- 230000006698 induction Effects 0.000 claims 3
- 102000004190 Enzymes Human genes 0.000 abstract description 11
- 108090000790 Enzymes Proteins 0.000 abstract description 11
- 230000002255 enzymatic effect Effects 0.000 abstract description 7
- 230000008569 process Effects 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 230000006872 improvement Effects 0.000 description 8
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 6
- AZQWKYJCGOJGHM-UHFFFAOYSA-N 1,4-benzoquinone Chemical compound O=C1C=CC(=O)C=C1 AZQWKYJCGOJGHM-UHFFFAOYSA-N 0.000 description 4
- 230000003647 oxidation Effects 0.000 description 4
- 238000007254 oxidation reaction Methods 0.000 description 4
- 238000007789 sealing Methods 0.000 description 4
- 238000013019 agitation Methods 0.000 description 3
- 229960005070 ascorbic acid Drugs 0.000 description 3
- 235000010323 ascorbic acid Nutrition 0.000 description 3
- 239000011668 ascorbic acid Substances 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000005485 electric heating Methods 0.000 description 3
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 2
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 description 2
- 238000013461 design Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000000415 inactivating effect Effects 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 230000001603 reducing effect Effects 0.000 description 2
- 230000001960 triggered effect Effects 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 238000004220 aggregation Methods 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000000740 bleeding effect Effects 0.000 description 1
- 230000001914 calming effect Effects 0.000 description 1
- 235000013574 canned fruits Nutrition 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 230000001276 controlling effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 229940125532 enzyme inhibitor Drugs 0.000 description 1
- 239000002532 enzyme inhibitor Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000012858 packaging process Methods 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 230000032258 transport Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/005—Preserving by heating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention relates to food processing equipment, in particular to canned litchi manufacturing equipment capable of preventing flesh browning and a working method thereof. The equipment comprises a hot baking conveyor, a stirring tank, a transition conveyor and a control system. When the litchi pulp storage device works, after the litchi pulp is poured onto the first conveying belt of the hot baking conveyor, the litchi pulp can be heated by the heating furnace, then mixed with the color fixative in the tank body of the stirring tank, and then dropped onto the second conveying belt of the transition conveyor for transition storage. In the process, the heating of the litchi pulp in the heating furnace can deactivate enzymes in the litchi pulp to avoid browning of the litchi pulp, and the addition of the color fixative in the tank can inhibit the enzymatic browning of the litchi pulp to change color, so that the invention can avoid the enzymatic browning of the litchi pulp when the litchi pulp stays in the transition groove and waits for falling into the can, thereby being beneficial to improving the product quality of the litchi can.
Description
Technical Field
The invention relates to food processing equipment, in particular to canned litchi manufacturing equipment capable of preventing flesh browning and a working method thereof.
Background
The canned litchi is one kind of canned fruit and has litchi as main material. Litchi is a subtropical fruit tree, and the pulp is semitransparent and grease-like when fresh, and has delicious taste. The canned litchi in syrup has the effects of tonifying lung, calming heart, regulating spleen, stimulating appetite and the like.
However, the litchi after picking generally undergoes enzymatic browning after being left for a long time at normal temperature, and the enzymatic browning is formed under aerobic conditions. In the current canned litchi production line, before the litchi pulp is poured into a can, the litchi pulp is usually stored in a position, and no browning prevention treatment is generally performed on the litchi pulp, which may cause that enzymatic browning of the litchi pulp is likely to occur in the stage of conveying the litchi pulp into the can, so that the product quality of the litchi can is affected.
Disclosure of Invention
Aiming at the defects of the background technology, the invention provides canned litchi manufacturing equipment capable of preventing pulp from browning and a working method thereof.
The invention adopts the following technical scheme:
the canned litchi manufacturing equipment capable of preventing flesh browning is characterized by comprising a hot baking conveyor, a transition conveyor and a stirring tank;
the heating conveyor comprises a first conveyor belt and a heating furnace, and the heating furnace is fixed on the first conveyor belt;
the stirring tank comprises a tank body, a stirring assembly and a bottom cover, wherein the tank body is used for containing litchi pulp and color fixative, an opening is formed above the tank body, and a discharge hole is formed below the tank body; the upper section and the lower section of the stirring shaft are respectively provided with a threaded part and a connecting part, the surface of the threaded part is provided with a threaded groove, the fixing frame is provided with a connecting hole, the side wall of the connecting hole is fixedly provided with a guide pin, the threaded part is adaptively embedded into the connecting hole, the guide pin is adaptively embedded into the threaded groove of the threaded column, the connecting part is externally fixedly connected with a plurality of stirring rods, one side of the connecting part is axially fixedly connected with the upper end of the threaded part, the driving cylinder is fixed on the fixing frame, and the upper end of the telescopic rod of the driving cylinder is fixedly connected with the connecting part;
the bottom of the tank body is fixedly connected with a connecting frame, a spring is fixedly connected between the connecting frame and the bottom cover, and the elastic acting force of the spring stretching jacks up the bottom cover to seal the discharge port;
the transition conveyor comprises a transition groove and a second conveying belt, one end of the transition groove is connected under the discharge hole, the input end of the second conveying belt is correspondingly arranged under the discharge hole, a blanking hopper is arranged under the other end of the transition groove, and the blanking hopper is connected under the output end of the second conveying belt;
when the stirring shaft descends, the bottom cover is pushed downwards to enable the bottom cover to move downwards so that the discharge hole is opened, therefore, litchi pulp in the can body falls down into the transition groove, is conveyed to the blanking hopper by the second conveying belt, and falls down into the can container through the blanking hopper.
As an improvement of the device, the bottom cover is of a cone structure with a small upper part and a large lower part, and the surface of the upper half part of the bottom cover is adaptively embedded into the discharge hole.
As an improvement of the device, the connecting piece is provided with the mounting hole, the inner wall of the mounting hole forms a step, the bearing is embedded and fixed on the step in the mounting hole, the top of the threaded column is of a columnar structure, and the top end of the threaded part is adaptively embedded into the bearing to rotate.
As the improvement of above-mentioned equipment, still include the liquid storage pot, the color fixative is stored in the liquid storage pot, just set up the infusion pump in the liquid storage pot, the (mixing) shaft with the inside of (mixing) shaft is hollow structure, just the top surface of (mixing) shaft upper segment is the opening, the surface of (mixing) shaft sets up out the liquid hole respectively, the (mixing) shaft with the inside intercommunication of (mixing) shaft, the output of infusion pump is through hose connection to in the opening of (mixing) shaft upper segment.
As the improvement of above-mentioned equipment, the output of transfer pump is connected the hose, and this hose is kept away from the one end fixed connection drain pipe of transfer pump, the drain pipe is kept away from the one end of transfer pump stretches into in the (mixing) shaft, just the drain pipe is kept away from the one end of transfer pump is nested the oil blanket outward, and this oil blanket adaptation is in the drain pipe with gap between the (mixing) shaft.
As an improvement of the equipment, a plurality of air coolers are fixed on the transition groove, and air outlets of the air coolers face the second conveyor.
As an improvement of the device, the manufacturing device further comprises a control system, a sensing unit and a discharge valve, wherein the sensing unit is fixed below the blanking hopper, senses the can and sends a signal to the control system, and the control system receives the signal and then controls the discharge valve to be opened.
The working method of the canned litchi manufacturing equipment for preventing pulp browning comprises the following steps:
pouring the shelled litchi pulp onto a first conveyor belt, wherein the first conveyor belt intermittently conveys the litchi pulp and conveys the litchi pulp into a heating furnace;
the first conveyor belt outputs litchi pulp from the heating furnace into a tank body of the stirring tank, a stirring shaft in the stirring tank descends in a spiral manner, and meanwhile, the stirring rod is driven to descend so that the litchi pulp and the color fixative in the stirring tank are mixed;
when the stirring shaft descends to the bottom cover pressed to the bottom of the tank body in a spiral way, the bottom cover is driven to descend, a discharge hole at the bottom of the tank body is opened, so that litchi pulp in the tank body falls into a transition groove from the discharge hole downwards and is conveyed by a second conveying belt from the transition groove;
the second conveying belt conveys litchi pulp to the blanking hopper and downwards from the blanking hopper into the can.
As an improvement of the working method, the temperature of the heating furnace is 65-80 ℃, and the conveying time of litchi pulp in the heating furnace is 4-6 min.
As an improvement of the working method, the air cooler is arranged on the transition groove, and when the litchi pulp is conveyed on the second conveyor, the air cooler blows cold air to the litchi pulp.
As can be seen from the above description of the structure of the present invention, compared with the prior art, the present invention has the following advantages: after the litchi pulp is poured onto the first conveyor belt, the litchi pulp can be heated by the heating furnace, then mixed with the color fixative capable of reducing the pH value in the tank body, and then dropped onto the second conveyor belt for transitional storage, so that the litchi pulp can fall into the can. In the process, the heating of the litchi pulp in the heating furnace can deactivate enzymes in the litchi pulp to avoid browning of the litchi pulp, and the addition of the color fixative in the tank can inhibit enzyme oxidation in the litchi pulp, so that the invention can effectively prevent the litchi pulp from browning by heating the litchi pulp and mixing the litchi pulp with the color fixative, avoid the enzymatic browning of the litchi pulp when the litchi pulp is stored in the transition tank and is waiting to fall into a can container, and is beneficial to improving the product quality of the litchi can.
Drawings
Fig. 1 is a schematic perspective view of the present invention.
Fig. 2 is a schematic cross-sectional structure of the baking conveyor.
Fig. 3 is a perspective view showing the overall structure of the agitator tank.
FIG. 4 is a schematic cross-sectional view showing the overall structure of the agitator tank after the agitator shaft has been lowered toward the bottom cover.
FIG. 5 is a schematic cross-sectional view showing the entire structure of the stirring tank after the stirring shaft is raised.
Fig. 6 is an enlarged schematic view at a in fig. 5.
Fig. 7 is an enlarged schematic view at B in fig. 5.
Fig. 8 is a schematic perspective view of a stirring rod connected to a stirring shaft.
Fig. 9 is a schematic perspective view of a liquid storage tank.
Fig. 10 is a schematic cross-sectional structure of the present transition conveyor.
Detailed Description
Specific embodiments of the present invention will be described below with reference to the accompanying drawings.
As shown in fig. 1 and 2, the present invention discloses a canned litchi manufacturing apparatus for preventing browning of pulp, which includes a hot baking conveyor 1, a stirring tank 2, a transition conveyor 3, and a control system (not shown). The hot baking conveyor 1, the stirring tank 2 and the transition conveyor 3 are all positioned on a conveying device 5 for conveying the can containers 51, and the hot baking conveyor 1, the stirring tank 2 and the transition conveyor 3 are all sequentially arranged along the direction of the conveying device 5 for conveying the can containers 51.
The hot baking conveyor 1 comprises a first conveyor belt 11 and a heating furnace 12, wherein the heating furnace 12 is fixed on the first conveyor belt 11, and the first conveyor belt is a high-temperature-resistant conveyor belt. An electric heating pipe 13 may be disposed in the heating furnace 12, and the electric heating pipe 13 converts electric energy into heat energy to raise the temperature in the heating furnace 12, so as to heat the litchi pulp conveyed into the heating furnace 12.
The agitation tank 2 includes a tank body 21, an agitation assembly, and a bottom cover 28. The upper end of the tank 21 is formed with an opening, the lower end of the tank 21 is formed with a discharge hole 212, the bottom cover 28 is used for sealing the discharge hole 212, so that litchi pulp and a color fixative can be contained in the tank 21, the color fixative can be citric acid, malic acid or ascorbic acid and other color fixatives for inhibiting enzyme oxidation, the ascorbic acid is preferred in the embodiment, specifically because the ascorbic acid is a very effective enzyme inhibitor, has no peculiar smell, has no corrosiveness to metal, has nutritive value, has a reducing effect, can reduce pH value, can reduce quinone into phenol, and can prevent aggregation of quinone.
As shown in fig. 4, the bottom of the tank 21 is fixedly connected with a connecting frame 25 at a position corresponding to the discharge port 212, a spring 251 is fixedly connected between the connecting frame 25 and the bottom cover 28, and the elastic force of the stretching of the spring 251 lifts the bottom cover 28 up to seal the discharge port 212. Further, the bottom cover 28 has a conical structure with a smaller top and a larger bottom, and the surface of the upper half of the bottom cover 28 is adaptively embedded into the discharge hole 212, and the conical structure of the bottom cover 28 enables the bottom cover 28 to descend to open the discharge hole 212, so that the litchi pulp in the can 21 can slide down along the upper surface of the bottom cover 28 in a downward inclined manner, thereby avoiding the litchi pulp from remaining on the bottom cover 28 and failing to fall. Further, a sealing ring may be fixed to the edge of the outlet 212, and the sealing ring is configured such that the bottom cover 28 may press against the sealing ring when the bottom cover is inserted into the outlet 212, thereby forming a seal at the outlet 212.
As shown in fig. 3 to 5, the opening 211 is connected below the output end of the heating furnace 12, a fixing frame is fixed on the tank 21, and the fixing frame 22 is used for connecting the stirring assembly. The stirring assembly comprises a stirring rod 27, a stirring shaft 23, a connecting piece 24 and a driving cylinder 26. The upper and lower sections of the stirring shaft 23 are respectively a threaded portion 231 and a connecting portion 232, and a threaded groove 233 is provided on the surface of the threaded portion 231. Referring to fig. 5 again, the fixing frame 22 is provided with a connection hole 221, a guide pin 222 is fixed to a sidewall of the connection hole 221, the screw portion 231 is fittingly inserted into the connection hole 221, and the guide pin 222 is fittingly inserted into a screw groove 233 of the screw portion 231. Referring to fig. 8 again, the connecting portion 232 is fixedly connected to a plurality of stirring rods 27. One side of the connecting member 24 is fixedly connected to the upper end of the threaded portion 231 in an axial direction, and the connecting member 24 may be connected as shown in fig. 7, a mounting hole 241 is formed in the connecting member 24, a step is formed on an inner wall of the mounting hole 241, and a bearing 242 is embedded and fixed in the mounting hole 241 on the step. The top of the threaded portion 231 is a columnar structure 234, so that the top of the threaded portion 231 is embedded into the bearing 242 for rotation in an interference fit manner, and the bearing 242, the mounting hole 241 and the upper end of the threaded portion 231 can be connected in a structure limited by a snap spring, so that the axial fixation of the connecting piece 24 relative to the stirring shaft 23 is realized, and the connecting piece 24 and the stirring shaft 23 can mutually rotate. The driving cylinder 26 is fixed on the fixing frame 22, and the upper end of a telescopic rod 261 of the driving cylinder 26 is fixedly connected to the connecting piece 24.
With continued reference to fig. 4 and 5, when the stirring assembly is operated, when the driving cylinder 26 drives the telescopic rod 261 to descend, the threaded groove 233 of the threaded portion 231 descends along the spiral of the guiding pin 222, and drives each stirring rod 27 at the lower section of the stirring shaft 23 to descend in a spiral manner, so that the mixing and stirring of the litchi pulp and the color fixative are realized, and when the stirring shaft 23 descends to the bottom surface of the connecting portion 232 and presses the bottom cover 28, the pressure of the pressing of the stirring shaft 23 makes the bottom cover 28 move downwards against the pressure of the spring 251, so that the discharge port 212 is opened, and the stirred litchi pulp can fall from the discharge port 212. When the telescopic rod 261 of the driving cylinder 26 is lifted, the stirring shaft 23 and each stirring rod 27 connected to the lower section of the stirring shaft 23 are driven to rotate in a spiral lifting manner, and the bottom cover 28 loses the downward pressure of the stirring shaft 23 during the lifting of the stirring shaft 23, so that the spring 251 is gradually restored and stretched during the gradual lifting of the stirring shaft 23, and the bottom cover 28 is driven to lift up to seal the discharge port 212.
As shown in fig. 9, the color fixative is stored in the liquid storage tank 4, and an infusion pump 41 is disposed in the liquid storage tank 4. Referring to fig. 5 and 6 again, the stirring shaft 23 and the stirring rod 27 are hollow, the top surface of the upper section of the stirring shaft 23 is an opening, the surface of the stirring rod 27 is respectively provided with a liquid outlet 271, and the stirring rod 27 is communicated with the inside of the stirring shaft 23. The output end of the infusion pump 41 is connected to the opening of the upper section of the stirring shaft 23 through a hose 42, so that the infusion pump 41 can input the color fixative into the stirring shaft 23 and seep out from the liquid outlet 271 of each stirring rod 27 into the tank 21, thereby enabling the color fixative to be quickly dissolved into litchi pulp in the tank 21. Further, the output end of the infusion pump 41 is connected with the hose 42, one end of the hose 42 away from the infusion pump 41 is fixedly connected with the liquid outlet pipe 43, one end of the liquid outlet pipe 43 away from the infusion pump 41 stretches into the stirring shaft 23, and one end of the liquid outlet pipe 43 away from the infusion pump 41 is externally nested with an oil seal 44, and the oil seal is adapted to a gap between the liquid outlet pipe 43 and the stirring shaft 23. With this structure in which the liquid outlet pipe 43 and the oil seal 44 are connected, a gap between the liquid outlet pipe 43 and the stirring shaft 23 can be sealed, so that the bleeding of the color fixative from the gap between the liquid outlet pipe 43 and the stirring shaft 23 can be prevented, and the rotation of the stirring shaft 23 can be prevented.
As shown in fig. 10, the transition conveyor 3 includes a transition groove 31 and a second conveyor belt 32, and the second conveyor belt 32 is disposed in the transition groove 31. One end of the transition groove 31 is connected below the discharge hole 212, so that the input end of the second conveyor belt 32 is correspondingly below the discharge hole 212. The other end of the transition groove 31 is provided with a blanking hopper 34 downwards, the blanking hopper 34 is connected under the output end of the second conveying belt 32, and the blanking hopper 34 corresponds to the can 51 in conveying, so that litchi pulp in the blanking hopper 34 is conveniently conveyed downwards to correspondingly convey the litchi pulp into the can 51.
The control system may be a PLC controller and is used to control the operation of the first conveyor belt 11 and the electric heating pipes 13 of the hot-baking conveyor 1, the driving cylinders 26 of the agitation tank 2, the second conveyor belt 32 of the transition conveyor 3, and the like. The control system is further electrically connected to a sensing unit and a discharge valve, as shown in fig. 10, the sensing unit 36 may be a light sensor, and the discharge valve 35 may be a solenoid valve. The sensing unit 36 is located below the blanking hopper 34 and fixed to the side edge outside the conveying device 5, and after the sensing unit 36 is triggered, a signal is sent to the control system, and after the control system receives the signal, the control system controls the discharge valve 35 to be opened. When the tin can 51 is transported to the position of the sensing unit 36, the sensing unit 36 is triggered and sends a signal to the control system, so that the control system receives the signal and then controls the discharge valve 35 to open, and the litchi pulp in the hopper 34 can correspondingly fall into the tin can 51. Preferably, the control system controls the timing closing of the discharge valve 35 by configuring a timer or the like after controlling the opening of the discharge valve 35, so as to realize quantitative delivery of litchi pulp into the can 51.
In addition, a plurality of air coolers 33 are fixed on the transition groove 31, the air outlets of the air coolers 33 face the second conveying belt 32, and the air coolers 33 can supply air to the litchi pulp conveyed on the second conveying belt 32, so that the litchi pulp on the second conveying belt 32 is rapidly cooled after being heated by the heating furnace 12, and the hardness and the crisp feel of the pulp are maintained.
After the scheme is adopted, the working method of the canned litchi manufacturing equipment for preventing flesh browning comprises the following steps of:
pouring shelled litchi pulp onto the first conveying belt 11, wherein the first conveying belt 11 intermittently conveys the litchi pulp, the first conveying belt 11 conveys the litchi pulp into a heating furnace 12, the temperature of the heating furnace is 65-80 ℃, the conveying time of the litchi pulp in the heating furnace is 4-6 min, and as enzymes are proteins, the heating can inactivate phenolic enzymes and other enzymes, the purpose of inactivating enzyme activity can be achieved by heating the litchi pulp, browning of the litchi pulp can be avoided, and the heating treatment time must be strictly controlled, so that the original flavor of food is not influenced and the requirement of inactivating enzyme is met in the shortest time, and in the method of the invention, the temperature of the heating furnace 12 is set to 65-80 ℃, and the conveying time of the litchi pulp in the heating furnace is 4-6 min by setting the conveying speed of the first conveying belt 11;
the first conveyor belt 11 outputs the litchi pulp from the heating furnace 12 to the tank 21 of the stirring tank 2, and because the first conveyor belt 11 is intermittently conveyed, the litchi pulp conveyed to the tank 21 by the first conveyor belt 11 is conveyed in batches instead of continuously conveyed, the stirring shaft 23 in the stirring tank 2 is spirally lowered, and meanwhile, the stirring rod 27 is driven to be lowered so as to mix the litchi pulp with the color fixative in the tank 21;
when the stirring shaft 23 is spirally lowered to the pressure towards the bottom cover 28, the bottom cover 28 is driven to be lowered, the discharge hole 212 is opened, so that litchi pulp in the tank body 21 falls down from the discharge hole 212 into the transition groove 31 and is conveyed from the transition groove 31 by the second conveying belt 32, and the litchi pulp on the second conveying belt 32 is rapidly cooled in the process, so that the hardness and the crisp feel of the pulp can be maintained;
the second conveyor belt 32 conveys the litchi pulp to the blanking hopper 34, and when the can 51 is conveyed below the blanking hopper 34, the control system controls the discharge valve 35 to be opened, so that the litchi pulp in the blanking hopper 34 can correspondingly fall into the can 51. The transporting apparatus 5 then transports the can 51 to the next process, such as the can 51 and can lid packaging process.
As can be seen from the above description, after the litchi pulp is poured onto the first conveyor belt 11, the litchi pulp is heated by the heating furnace 12, mixed with the color fixative for inhibiting enzymatic oxidation in the tank 21, and then dropped onto the second conveyor belt 32 for transitional storage, so that the litchi pulp falls into the can 51. In the above process, the heating of the litchi pulp in the heating furnace 12 can deactivate enzymes in the litchi pulp to avoid browning of the litchi pulp, and the addition of the color fixative in the tank 21 can inhibit the enzyme oxidation in the litchi pulp, so that the invention can effectively prevent the litchi pulp from browning by heating the litchi pulp and mixing the litchi pulp with the color fixative.
The foregoing is merely illustrative of specific embodiments of the present invention, but the design concept of the present invention is not limited thereto, and any insubstantial modification of the present invention by using the design concept shall fall within the scope of the present invention.
Claims (7)
1. The canned litchi manufacturing equipment capable of preventing flesh browning is characterized by comprising a hot baking conveyor, a transition conveyor and a stirring tank;
the heating conveyor comprises a first conveyor belt and a heating furnace, and the heating furnace is fixed on the first conveyor belt;
the stirring tank comprises a tank body, a stirring assembly and a bottom cover, wherein the tank body is internally used for containing litchi pulp and color fixative, an opening is formed above the tank body, a discharge hole is formed below the tank body, the bottom cover is of a cone structure with a small upper part and a large lower part, the surface of the upper half part of the bottom cover is adaptively embedded into the discharge hole, the opening is connected below the output end of the heating furnace, a fixing frame is fixed on the tank body, the stirring assembly comprises a stirring rod, a stirring shaft, a connecting piece and a driving cylinder, the upper section and the lower section of the stirring shaft are respectively provided with a threaded part and a connecting part, the surface of the threaded part is provided with a threaded groove, a connecting hole is formed on the fixing frame, a guide pin is adaptively embedded into the threaded groove of the threaded part, the connecting part is externally fixedly connected with a plurality of stirring rods, one side of the connecting piece is axially and fixedly connected with the upper end of the threaded part, the driving cylinder is fixedly connected with the upper end of the upper part, and the driving cylinder is fixedly connected with the telescopic connecting piece;
the bottom of the tank body is fixedly connected with a connecting frame, a spring is fixedly connected between the connecting frame and the bottom cover, and the elastic acting force of the spring stretching jacks up the bottom cover to seal the discharge port;
the transition conveyor comprises a transition groove and a second conveying belt, one end of the transition groove is connected under the discharge hole, the input end of the second conveying belt is correspondingly arranged under the discharge hole, a blanking hopper is arranged under the other end of the transition groove, and the blanking hopper is connected under the output end of the second conveying belt;
the working method of the equipment comprises the following steps:
pouring the shelled litchi pulp onto a first conveyor belt, wherein the first conveyor belt intermittently conveys the litchi pulp, the first conveyor belt conveys the litchi pulp into a heating furnace, the temperature of the heating furnace is 65-80 ℃, and the conveying time of the litchi pulp in the heating furnace is 4-6 min;
the first conveyor belt outputs litchi pulp from the heating furnace into a tank body of the stirring tank, a stirring shaft in the stirring tank descends in a spiral manner, and meanwhile, the stirring rod is driven to descend so that the litchi pulp and the color fixative in the stirring tank are mixed;
when the stirring shaft descends to the bottom cover pressed to the bottom of the tank body in a spiral way, the bottom cover is driven to descend, a discharge hole at the bottom of the tank body is opened, so that litchi pulp in the tank body falls into a transition groove from the discharge hole downwards and is conveyed by a second conveying belt from the transition groove;
the second conveying belt conveys litchi pulp to the blanking hopper and downwards from the blanking hopper into the can.
2. The litchi can making apparatus for preventing browning of pulp as set forth in claim 1, wherein: the connecting piece is provided with a mounting hole, the inner wall of the mounting hole forms a step, the bearing is embedded and fixed on the step in the mounting hole, and the top of the threaded part is of a columnar structure, so that the top of the threaded part is adaptively embedded into the bearing to rotate.
3. The litchi can making apparatus for preventing browning of pulp as set forth in claim 1, wherein: still include the liquid storage pot, the color fixative is stored in the liquid storage pot, just set up the infusion pump in the liquid storage pot, the (mixing) shaft with the inside of (mixing) shaft is hollow structure, just the top surface of (mixing) shaft upper segment is the opening, the surface of (mixing) shaft sets up out the liquid hole respectively, the (mixing) shaft with the inside intercommunication of (mixing) shaft, the output of infusion pump is through hose connection to in the opening of (mixing) shaft upper segment.
4. A litchi can making apparatus for preventing browning of pulp as claimed in claim 3, wherein: the output of transfer pump is connected the hose, and this hose is kept away from the one end fixed connection drain pipe of transfer pump, the drain pipe is kept away from the one end of transfer pump stretches into in the (mixing) shaft, just the drain pipe is kept away from the outer nested oil blanket of one end of transfer pump, this oil blanket adaptation is in the drain pipe with gap between the (mixing) shaft.
5. The litchi can making apparatus for preventing browning of pulp as set forth in claim 1, wherein: and a plurality of air coolers are fixed on the transition groove, and the air outlets of the air coolers face the second conveying belt.
6. The litchi can making apparatus for preventing browning of pulp as set forth in claim 1, wherein: the manufacturing equipment further comprises a control system, an induction unit and a discharge valve, wherein the induction unit is fixed below the blanking hopper, the induction unit senses the can and sends a signal to the control system, and the control system receives the signal and then controls the discharge valve to be opened.
7. The litchi can making apparatus for preventing browning of pulp as set forth in claim 1, wherein: an air cooler is arranged on the transition groove, and when litchi pulp is conveyed on the second conveyor belt, the air cooler blows cold air to the litchi pulp.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211025522.8A CN115152925B (en) | 2022-08-25 | 2022-08-25 | Litchi can manufacturing equipment capable of preventing pulp from browning and working method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211025522.8A CN115152925B (en) | 2022-08-25 | 2022-08-25 | Litchi can manufacturing equipment capable of preventing pulp from browning and working method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN115152925A CN115152925A (en) | 2022-10-11 |
| CN115152925B true CN115152925B (en) | 2024-03-19 |
Family
ID=83481438
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202211025522.8A Active CN115152925B (en) | 2022-08-25 | 2022-08-25 | Litchi can manufacturing equipment capable of preventing pulp from browning and working method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115152925B (en) |
Citations (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| BRMU8900507U2 (en) * | 2009-01-14 | 2010-10-05 | Roberto Carlos Partelli | juicer pitcher and the like |
| CN103222501A (en) * | 2013-04-19 | 2013-07-31 | 张丽香 | Health-care canned litchi, and preparation method thereof |
| CN103947741A (en) * | 2014-04-16 | 2014-07-30 | 浙江大学 | Postharvest heat-shock treating and refreshing device and method of fruits |
| CN104304440A (en) * | 2014-09-23 | 2015-01-28 | 华侨大学 | Longan fruit postharvest commercialization treatment apparatus system |
| CN208540683U (en) * | 2018-02-28 | 2019-02-26 | 西南大学 | Color protection drying equipment |
| CN109527619A (en) * | 2018-11-28 | 2019-03-29 | 百色学院 | A kind of making apparatus and preparation method thereof of tribute the operatic circle dry plate |
| CN209268613U (en) * | 2017-11-15 | 2019-08-20 | 宁夏红山河食品股份有限公司 | A kind of improved frying pan agitating device |
| CN110200061A (en) * | 2019-06-21 | 2019-09-06 | 华南理工大学 | It is a kind of for lichee color protection and fresh-keeping method and apparatus |
| CN209791358U (en) * | 2019-01-09 | 2019-12-17 | 霍邱县牧翔麻黄鸡养殖有限公司 | Chicken feed stirring device |
| CN212035736U (en) * | 2020-04-30 | 2020-12-01 | 福建铭发水产开发有限公司 | Processing device for tilapia ball by-product |
| CN212523802U (en) * | 2020-05-15 | 2021-02-12 | 天津裕邦食品配料有限公司 | Stabilizer rapid stirring device |
| CN112473419A (en) * | 2020-11-07 | 2021-03-12 | 来宝根 | Blending tank and polyamide oiling agent blending method |
| CN214156102U (en) * | 2020-07-29 | 2021-09-10 | 洪江市鑫启源粉业有限责任公司 | Drying device for food processing production |
| CN114431289A (en) * | 2022-01-18 | 2022-05-06 | 广西东鸣现代农业发展有限公司 | System and method for prolonging storage period of litchi fruits through heat treatment |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7878702B2 (en) * | 2007-04-30 | 2011-02-01 | Zheng Peng | Baby food maker |
-
2022
- 2022-08-25 CN CN202211025522.8A patent/CN115152925B/en active Active
Patent Citations (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| BRMU8900507U2 (en) * | 2009-01-14 | 2010-10-05 | Roberto Carlos Partelli | juicer pitcher and the like |
| CN103222501A (en) * | 2013-04-19 | 2013-07-31 | 张丽香 | Health-care canned litchi, and preparation method thereof |
| CN103947741A (en) * | 2014-04-16 | 2014-07-30 | 浙江大学 | Postharvest heat-shock treating and refreshing device and method of fruits |
| CN104304440A (en) * | 2014-09-23 | 2015-01-28 | 华侨大学 | Longan fruit postharvest commercialization treatment apparatus system |
| CN209268613U (en) * | 2017-11-15 | 2019-08-20 | 宁夏红山河食品股份有限公司 | A kind of improved frying pan agitating device |
| CN208540683U (en) * | 2018-02-28 | 2019-02-26 | 西南大学 | Color protection drying equipment |
| CN109527619A (en) * | 2018-11-28 | 2019-03-29 | 百色学院 | A kind of making apparatus and preparation method thereof of tribute the operatic circle dry plate |
| CN209791358U (en) * | 2019-01-09 | 2019-12-17 | 霍邱县牧翔麻黄鸡养殖有限公司 | Chicken feed stirring device |
| CN110200061A (en) * | 2019-06-21 | 2019-09-06 | 华南理工大学 | It is a kind of for lichee color protection and fresh-keeping method and apparatus |
| CN212035736U (en) * | 2020-04-30 | 2020-12-01 | 福建铭发水产开发有限公司 | Processing device for tilapia ball by-product |
| CN212523802U (en) * | 2020-05-15 | 2021-02-12 | 天津裕邦食品配料有限公司 | Stabilizer rapid stirring device |
| CN214156102U (en) * | 2020-07-29 | 2021-09-10 | 洪江市鑫启源粉业有限责任公司 | Drying device for food processing production |
| CN112473419A (en) * | 2020-11-07 | 2021-03-12 | 来宝根 | Blending tank and polyamide oiling agent blending method |
| CN114431289A (en) * | 2022-01-18 | 2022-05-06 | 广西东鸣现代农业发展有限公司 | System and method for prolonging storage period of litchi fruits through heat treatment |
Also Published As
| Publication number | Publication date |
|---|---|
| CN115152925A (en) | 2022-10-11 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN115152925B (en) | Litchi can manufacturing equipment capable of preventing pulp from browning and working method thereof | |
| CN209010126U (en) | A kind of can sauce filler | |
| CN110934316B (en) | Fresh fish cooking device is used in pet can production | |
| CN207567229U (en) | A kind of food fermentation device with monitoring device | |
| CN107296252B (en) | Preparation process of sweet juice oil consumption | |
| CN205634239U (en) | Automatic cage machine that unloads of can finished product | |
| KR101871883B1 (en) | Steam type cooked feed manufacturing apparatus for cattle | |
| CN212414613U (en) | Automatic processing equipment of sauce braised food | |
| KR101770804B1 (en) | Steam appliance | |
| CN209995942U (en) | automatic rice cooking device | |
| CN215304994U (en) | Full-automatic boiled dumpling catering system | |
| CN113907253A (en) | Fermentation process of buckwheat in coarse cereal noodles | |
| CN115487322B (en) | Jar reinforcement cage, heating device and jar heating sterilization method | |
| CN112221420A (en) | Preserved fruit processing is with device of flavouring | |
| CN207294260U (en) | A kind of cold sterilization line | |
| CN206721157U (en) | A kind of camellia oil production equipment | |
| CN111234922A (en) | Synchronous deacidification dewaxing device of high acid value rice bran oil | |
| CN207167667U (en) | Quinoa removes saponin(e machine | |
| CN211170663U (en) | Fruit and vegetable beverage fermentation device | |
| CN220875718U (en) | Unloader on cake production line | |
| CN112971523A (en) | Full-automatic boiled dumpling catering system | |
| CN220458512U (en) | Fermented soya bean fermentation production system | |
| CN219088326U (en) | High-temperature sterilization device for ferment beverage production | |
| CN213295356U (en) | Sweet petal fermentation tank | |
| CN105614708A (en) | Bean production device and method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |